Nayana Mohan ¹, Archana Prabhat ¹

Affiliations
1 Department of Food Science and Nutrition, Alva’s Centre for PG studies and Research, Mangalore University, Moodbidri, IN
2 Department of Food Science and Nutrition, Alva’s Centre for PG Studies and Research, Mangalore University, Moodbidri, IN

Abstract

Production of microbial enzymes at the industrial scale and their commercialization has gained a lot of focus and importance. Some of the industrially important enzymes from microbial origin include lipases, amylases, proteases, xylynases, pectinases etc. The objective of the study was production and application of bacterial pectinase for industrial use (clarification of fruit juices). Here the isolation of microorganism and characterization was done, then pectinase assay was performed and finally fruit juice was clarified using this enzyme. Here decayed orange peel was used as the sample and it was collected from a local market, South Kalamsseri- Cochin. The collected decayed orange part was subjected to serial dilution in order to isolate the organism. The dilutions were then plated on appropriate media (pecin agar media) and spread plate was performed. After the incubation time, colonies with zone were obtained which showed the production of pectinase enzyme. These isolated colonies were then inoculated to the petri plate containing pectin agar media and streak plate was performed. After 24 h incubation, the isolated colonies were subjected to Gram’s staining. It was Gram negative bacilli. The biochemical characterization (IMViC test) was done and VP Citrate tests were positive. Then the colonies were inoculated in Pectinase Production Broth. After 24 h incubation, the media was centrifuged for the isolation of enzymes. The enzyme assay was done by titration technique and the enzyme activity was found to be 0.78 U. This isolated enzyme was used for the clarification of apple juice and lime juice. According to the findings obtained from the study, the clarification of fruit juice by the use of bacterial pectinase is most cost effective and yield good results for industrial use.

Keywords

Apple Juice Clarification, Enzyme, Fruit Juice, Gram’s Staining, Lime Juice, Pectinase.

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Archana Prabhat ¹, Meghana ¹

Affiliations
1 Department of Food, PG studies in Food Science and Nutrition, Alva's College (Mangalore University), Moodbidri, Karnataka - 574 227, IN

Abstract

Anemia during pregnancy is a global public health challenge facing the world today. It is one of the potentially lethal complications of pregnancy leading to large number of maternal and foetal losses but it is preventable and curable. The study was aimed to screen and identify the pregnant women of first trimester (10-12 weeks) who are having iron deficiency anemia and to evaluate the effectiveness of multigrain supplement (malt powder) among the pregnant women with iron deficiency anemia in improving the level of haemoglobin. This descriptive study was conducted among pregnant women of age group (18-30 years) residing in rural place Kanamadagu of Kudligi taluk. Sixety of them were randomly selected based on Haemoglobin (Hb) level <10 gm/dL and interviewed with help of self-structured questionnaire tool. Collected data was analyzed for descriptive and inferential statistics. The overall prevalence of anemia was found to be 99.5% and about three fourth of subjects were falling within the mild (10-11 gm/dL) category of anemia. Most significant raise in Hb level found to be in 4^th week compared to intermediated weeks of malt consumption. Use of multigrain supplement was found to be the most effective way to overcome anemia i.e. from mild to normal range Hb level.

Keywords

Pregnancy, Anemia, Haemoglobin, Multigrain Supplement.

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Ifrath Parveen ¹, Archana Prabhat ¹

Affiliations
1 Department of Food Science and Nutrition, Centre for Postgraduation and Research, Alva’s College (Mangalore University), Moodbidri, Karnataka - 574 227, IN

Abstract

Fatty liver disease is defined as more than 5% of the hepatocytes containing fat or increase in the liver weight due to fat. The most Important contributing factor to non-alcoholic liver disease is dietary habits, life style habits etc., The aim of the study is to find out the associated dietary and life style risk factors of non-alcoholic liver disease. One hundred and fifty hospitalized subjects were selected for treatment of non alcoholic liver disease at Father Muller’s hospital in Mangalore. The required data were collected referring the case record of patients. A structured questionnaire with interview was used during data collection. Diet counseling was given. All the variables were analyzed using SPSS software. The consumption of calories and chiefly the carbohydrates and fats were more than their recommended allowances. Non alcoholic liver disease was more in males than their counterparts (females) and individuals above 45 years were likely to be victims of this disease. Sedentary life style habits had a significant association with non alcoholic liver disease. The study concludes that obesity with sedentary life style, high calorie intake, gender was the major risk factors. It was considerably more common among diabetes of age >40 years. Dyslipidemia was observed mainly in non alcoholic liver patients.

Keywords

Fatty Liver, Liver Disease, Hepatocytes, Dyslipidemia, Non Alcoholic Fatty Liver (NAFLD), Sedentary Life Style.

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Syed Mutassif ¹, Archana Prabhat ¹

Affiliations
1 Department of PG studies in Food Science and Nutrition, Alva's College, Moodbidri - 574 227, IN

Abstract

Breakfast, an important meal of day’s menu refills the supply of glucose for metabolism and provides other essential nutrients to keep the energy levels boosted all throughout the day. School children are more prone to skip their breakfast and are vulnerable for their nutritional status and cognitive functioning. In India, 50% of the children population are regular breakfast skippers. To assess the effect of skipping breakfast and its effect on Intelligent Quotient (IQ) level, understanding reasons for skipping breakfast and to study their dietary intake and impart nutrition education. A total of 80 Subjects were selected from both of government and private schools. Data was collected using pre-structured questionnaire and anthropometric measurements along with IQ test and are recorded. Data was entered and analysed using SPSS 16. Reason for skipping breakfast was lack of time among private school children and in government school it was a family practice. Skipping breakfast had resulted in low IQ level and poor academic performance in both the school groups. Breakfast skippers in private school were more prone to overweight but in government school skippers were more prone to underweight. Skipping breakfast has a negative impact on nutritional status of school children effecting their cognitive functioning. And there is a significant association with their IQ level and academic performance.

Keywords

Nutritional Status, Skipping Breakfast, Metabolism, Intelligent Quotient (iq), Anthropometric Assessment, Cognitive Function, Overweight

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